You will need
300 g beef fillet
Ina Paarman’s Garlic Pepper Seasoning
2 x 25 g Ina Paarman’s Liquid Beef Stock
½ cup (125 ml) Ina Paarman’s Sticky Marinade
2 T (30 ml) olive oil
bamboo kebab sticks
Method
Half freeze the beef fillet until firm around the edges. ± 1 hour.
Remove from the freezer and slice lengthways in half. Turn flat sides down on the cutting board and slice meat into thin lengthways strips. Cut strips in half across.
Season strips with Garlic Pepper Seasoning. Zig-zag them, one at a time, onto kebab sticks.
Lay skewers in a single layer in a dish.
Adjust the oven rack to the middle position and preheat the oven to 200°C.
Make a thick basting paste with Beef Stock, Sticky Marinade and olive oil. Mix well and brush all over the skewers. This can be done in advance.
Bake for 10 – 12 minutes, if time permits, finish off on a griddle pan and serve warm.
